First, make the Muddy Buddies. Add the chex to a large mixing bowl and set off to the side. Line a large baking sheet with wax paper and set off to the side.

In a medium microwave safe mixing bowl, combine the chocolate chips, peanut butter, and butter. Microwave for 30 seconds and then stir until smooth. Microwave for another 10-20 seconds if still not smooth and melted. Stir in the vanilla.

Pour the melted chocolate peanut butter mixture over the chex cereal. Mix until all the cereal is evenly coated.

Transfer the coated cereal to a large gallon sized sealable plastic storage bag. Add in the powdered sugar. Seal the bag and then shake to coat evenly.

Once coated, dump the mixture on to the prepared baking sheet. Spread out in one even layer and let cool.

While your Muddy Buddies cool, make the ice cream base.

Whisk together the condensed milk, vanilla paste, and salt in a large mixing bowl.

In the bowl of an electric stand mixer fitted with the whisk attachment, beat the cream cheese on medium until smooth.

Turn the mixer to low and slowly stream in the heavy cream. Increase the speed to medium/high and mix until stiff peaks form, about 4 minutes.

Add half the whipped cream to the milk mixture. Whisk until completely combined.

Gently fold in the remaining whipped cream using a rubber spatula. This will take about 7-10 minutes until well combined and no streaks remain.

Fold in the Muddy Buddies. They don't even need to be all covered in the cream mixture.

Pour into a 9-inch loaf pan or Pullman pan with a lid.

Place small dollops of the nutella and peanut butter on the top of the ice cream mixture. Use a fork or wooden skewer to gently swirl the dollops around.

Cover with plastic wrap or lid and freeze for at least six hours. Once frozen, ice cream will keep for a week.